Grilled oysters with cajun garlic sauce


Grilled oysters with cajun garlic sauce

Oysters are grilled in a pan with white salt and Himalayan pink salt until they are medium well are the most delicious because at this time, the oysters flesh is firm but retains its thickness and juicyness. The effect of salt is to transfer heat, and prevent burning. In addition, I don't know if you believe it, but the quality of salt also affects the taste of oysters, even though the salt on the pan is only in contact with the oyster shell. Garlic sauce is easy to make, and has its unique flavor thanks to cajun powder.

  • 20 thorny oysters(~ 4kg)
  • 4cloves garlic
  • 1thìa cafe cajun powder
  • 1handful pink salt(Himalayan salt)
  • 3handful white salt
  • 8tbsp olive oil
  • Pot
  • Grill grate
Garlic sauce
  1. Remove the skin of garlic, then mince garlic and put into the pot.
  2. Next, add olive oil and cajun powder, stir until garlic is cooked, then turn off the heat and set aside.
Grill oysters
  1. Put pink and white salt on the grill grate, mix well, then spread the salt on the surface of the grill evenly.
  2. Arrange the oysters on the grill, turn on the stove and start grilling.
  3. When the oysters are firm, put garlic sauce on the oysters (spread evenly over the oysters) and grill for about 1 minute then turn off the heat (if you want to eat half –raw oysters). Eat while it's still hot!

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